Red Garlic Chutney is a piquant chutney. This 2-ingredient chutney is very striking due to its bright red colour and conjures up a gastronomic experience even before eating. Add it to Papdi Chaat for flavour enhancement. 

This red garlic garlic chutney is specially for Indian chaats, made with only two ingredients garlic and red chilli powder.

Red Garlic Chutney is the best friend of both Date and Tamarind Chutney and Green Mint and Coriander Chutney. Name a better trio... I'll wait.

Garlic Chutney for Chaat

This no-cook garlic chutney is ideal for Indian chaats that require an explosion of taste.

This chutney is special for chaats and is not the same as Gujarati Lasan ni Chutney which is pounded by hand and has its own uses - it is usually eaten as a condiment in everyday Indian dinners.

What do I serve Red Garlic Chutney with

As this garlic chutney is specially prepared for Indian chaats. use in

1. Leftover Khaman Dhokla Chaat

2. Smashed Potato Chaat

3. Easy Bhel Puri 

4. Hash Brown Chaat with Pineapple

Ingredients for Red Garlic Chutney

This recipe is super simple. It requires just 2-ingredients.

● Red Chilli Powder - I use Kashmiri Chilli Powder due to its bold pillar box red colour. It is also a lot milder in spice than other chilli powders.

As we need a large quantity of chilli powder to make the chutney, we want to use milder chilli powder. You can, of course, use stronger red chilli powders if you can handle the heat!

● Garlic - we have used garlic cloves as they give a fresh burst of flavour. You can also use garlic powder to save time.

Just mix together red chilli powder and garlic powder with some water until smooth - this is my go-to when I am pushed for time. 

Tips for handling garlic - cover your hands in a little oil before peeling to prevent the smell of garlic transferring to your fingers and nails.

Kashmiri Chilli Powder

Kashmiri Chilli Powder is also called Deggi Mirch. It is a milder chilli powder with a deeper red colour. 

We love using Kashmiri Chilli Powder in our Poha Chevdo

How to make Red Garlic Chutney

1. Peel garlic cloves and place in a blender with the red chilli powder.

2. Add a little water to loosen until you achieve a smooth but still thick chutney.

For chaat, add a little more water to keep it runny and easier to serve with chaat. 

How to store Red Garlic Chutney and use up leftovers

This chutney keeps well in the fridge for around 2 days. To freeze it, add to ice cube trays and once frozen, they can be kept in the freezer in a re-sealable bag

To use up any leftover chutney:

  • add it to any curries that would normally have required garlic and red chilli powder
  • add to paratha dough
  • spread over toasted bread and add cheese and toast again for a quick chilli cheese toast

Red garlic chutney for Indian chaats such as bhel.

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red garlic chutney, red chutney for chaat, garlic chutney for chaat
Condiments, Dip
Yield: 1 SMALL JAR



This vibrant red garlic chutney is perfect for any Indian chaats that is made with only 2 ingredients and comes together in less than five minutes.
prep time: 5 Mcook time: total time: 5 M


  • 8-10 garlic cloves
  • 1/4 cup red Kashmiri chilli powder  



  1. Peel the garlic cloves, add in the blender along with chilli powder and water.
  2. Blend it until you have smooth chutney. 
  3. Serve. 


Although Kashmiri chilli powder is a lot milder than any other red chilli powder, you can decrease the amount given in the measurement given, according to your liking.

For hotter or spicier chutney you may use a hotter variety red chilli powder.
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The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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1 comment

  1. Wow definitely a must for any chaat. So easy to make yet very tasty and surely it will lift up the total taste. Lovely capture


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